shredded vegan cheese

Shredded Plant-Based Mozza

Whole Food Plant Base : Vegan : Oil Free : Sugar Free

Great for Pizza, Pasta, Grilled Cheese or Quesadillas!

Makes 3 Cups

Ingredients

 

1 TBSP Apple Cider Vinegar

1 TBSP Lemon Juice

1/2 Cup Coconut Milk

1 Cup Raw Cashews

1  1/2 Cups Yellow Potatoes, peeled & diced

1 TSP Garlic Powder

3 TBSP Nutritional Yeast

2 TSP Agar Agar Powder

2 TSP Tapioca Starch

1 TBSP Salt (optional)

 

Directions

  1. In a pot, add the potatoes and cashews with enough water to cover and then boil  for 20 minutes, until soft.

  2. Add all liquid ingredients into a high powered blender. Add in the drained potatoes, cashews and all the dry ingredients.

  3. Blend for 60 seconds. Use a spatula to scrape the sides down, getting any missed chunks into the sauce. Blend for another 60 seconds, or until smooth. You can add tablespoons of water to get a wetter consistency if your blender is struggling to blend.

  4. Line the bottom of an 8" round, spring form pan or cheese form with parchment paper. You can also use multiple smaller molds.

  5. Pour the warm sauce into the lined dish. Pour the sauce to about 1"-2" deep. Much more and it will be hard to cut after freezing.

  6. Allow to cool at least an hour.

  7. Cover and freeze for 24+ hours.

  8. Prepare 3 medium freezer bags or containers.

  9. Remove the cheese from the pan or form. Don't forget to pull off the parchment paper if it stuck to the brick. Cut the brick into just small enough pieces to fit into a food processor.

  10. With a shredding disk in a food processor, shred the frozen cheeze. This is time sensitive as you do not want the cheeze to melt.

  11. Store the shreds in the freezer and use from frozen to top pizza, quesadilla, lasagna, or tacos.

  12. Stores in the freezer for up to 6 weeks.

 

  • You can play around with the flavor. Try making a smoked variety by adding a tablespoon of liquid smoke, or adding in two tablespoons of Italian seasoning for italiano mozza.

  • I also usually keep some of this in a squeeze bottle, instead of freezing it. It is great for making a quick grilled cheese, topping pasta or making an artsy cheezy pizza as you can draw with the liquid cheese. It is good in the fridge for 1 week.

  • The higher fat the coconut milk, the better this melts. You can use a can of full fat coconut cream and let it separate in the fridge over night. Then use only the coconut cream, discarding the separated coconut water. This makes a very melty cheeze.

  • Wanna make Cheddah instead? Substitute in 1 cup diced carrots and just 1/2 cup yellow potatoes. You can color it even more by adding a tablespoon of turmeric.

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